- 1/3 cup reduced-fat mayonnaise
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh chervil
- Freshly ground pepper to taste
- Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.